1/2 pound mozzarella-style soy cheese, cut
into 1/2 inch cubes
1/2 cup black olives
1 small red onion, chopped
1/2 cup chopped basil
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1/2 tsp sea salt
1/4 tsp black pepper
Method :
Mix tomatoes,
soy cheese, olives, onion and basil in a medium heat. Combine olive oil,
vinegar, honey, salt and pepper and drizzle over tomato mixture. Serve
on a bed of field greens.
Serves 4
This heart
conscious take on the traditional Buffalo mozzarella tomato salad uses
mozzarella-style soy cheese and less oil for a lighter, healthier dish.
